Ingredients
-
120 g Butter
-
200 g Sugar
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1 pack Vanilla sugar
-
1 Lemon zest
-
4 Eggs
-
240 g Almond flour
-
300 g Ricotta
-
Almond slices for decoration
-
Powdered sugar for decoration
Directions
- Preparation:
- Preheat your oven to 180°C (350°F).
- Grease a 20 cm (8-inch) cake pan with butter and line the bottom with parchment paper.
- Separate the Eggs:
- Carefully separate the egg whites from the yolks, placing the whites in a clean, dry bowl and the yolks in another.
- Beat the Yolks:
- In a large mixing bowl, beat the yolks with 100g of sugar and the vanilla sugar (or vanilla extract) until the mixture becomes pale, creamy, and airy.
- Add Wet Ingredients:
- Gradually add the melted butter to the yolk mixture, continuing to beat until well combined.
- Stir in the lemon zest.
- Incorporate Dry Ingredients:
- Add the almond flour to the yolk mixture and mix until fully incorporated.
- Add Ricotta:
- Fold in the ricotta cheese, mixing gently but thoroughly to ensure it is evenly distributed.
- Beat the Egg Whites:
- Using clean beaters, whip the egg whites until soft peaks form. Gradually add the remaining 100g of sugar and continue to beat until stiff, glossy peaks form.
- Combine Mixtures:
- Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the batter.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle with almond slices.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Enjoy your delicious and airy ricotta cake, perfect for any occasion!
